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All Journal Jurnal Veteriner Jurnal Ilmu Ternak JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Animal Agricultural Journal JURNAL PETERNAKAN Jurnal Ilmu Ternak Veteriner Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Peternakan Nusantara Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Litbang Provinsi Jawa Tengah Livestock and Animal Research Journal of Livestock and Animal Health (JLAH) Prosiding Seminar Nasional Hasil Penelitian dan Pengabdian Kepada Masyarakat Jurnal Agripet
Cahya Setya Utama
Laboratorium Teknologi Pakan, Departemen Peternakan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro, Semarang
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PENGARUH PENAMBAHAN BERBAGAI LEVEL POLLARD BERPROBIOTIK TERHADAP BIOMASSA MIKROBIADAN KUALITAS PROTEIN DALAM PELLET (Effect of Addition Various Level Pollard Containing Probiotics of Biomass Microbial and Quality Protein in Pellet) Fahmi, Aulia Imroatul; Pujaningsih, Retno Iswarin; Utama, Cahya Setya
Animal Agriculture Journal Vol 4, No 2 (2015): Volume 4 Nomor 2 Tahun 2015
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK            Penelitian bertujuan mengkaji kualitas pellet yang dievaluasi dari kandungan protein kasar, protein murni serta biomassa mikrobia.  Penelitian dirancang dengan rancangan acak lengkap dengan 4 perlakuan dan  4 ulangan. T0 sebagai perlakuan kontrol tidak terdapat penambahan pollard berprobiotik, T1 terdapat penambahan pollard berprobiotik sebanyak 10%, T2 terdapat penambahan pollard berprobiotik sebanyak 20%, dan T3 terdapat penambahan pollard berprobiotik sebanyak 30%.  Kadar protein kasar dianalisis dengan menggunakan metode Kjeldahl, biomassa mikrobia dianalisis dengan spektrofotometer serta kadar protein murni dianalisis dengan cara di inkubasi dan dianalisis dengan metode Kjedahl, hasilnya diuji dengan Anova. Hasil penelitian menunjukkan bahwa penambahan pollard berprobiotik tidak berbeda  nyata (P>5%) terhadap kandungan protein kasar pellet T0 (15,32%), T1 (16,21%), T2 (16,28%) dan T3 (16,42%). Penambahan pollard berprobiotik berpengaruh nyata dengan taraf signifikasi 5% (P<5%) terhadap kandungan biomassa mikrobia dan protein murni dalam pellet. Level biomassa mikrobia masing-masing  perlakuan T0 (1,89), T1 (2,040), T2 (2,068) dan T3 (2,217). Kandungan protein murni pada masing-masing perlakuan adalah T0 (10,23%) T1 (12,40%), T2 (13,48%) dan T3 (13,94%). Simpulan penelitian adalah penambahan pollard berprobiotik dapat meningkatkan biomassa mikroba sehingga menyebabkan kadar protein kasar dan protein murni dalam pellet meningkat. Level kandungan protein kasar, protein murni dan biomassa mikrobia tertinggi pada perlakuan T3 masing-masing adalah16,42% ; 13,94% dan 2,217.Kata kunci :   pollard berprobiotik; pellet; protein kasar; protein murni; biomassa mikrobia. ABSTRACTThe research aimed to assess the quality of the pellets that was evaluated from the microbial biomass content, crude protein and pure protein. The research was designed with a completely randomized design with 4 treatments and 4 replications. T0 as control there was no treatments containing probiotics pollard addition; T1, the addition pollard containing probiotics as much as 10%; T2, the addition pollard containing probiotics as much as 20%; and T3, additions pollard containing probiotics as much as 30%. Crude protein levels were analyzed using the Kjeldahl method, pure protein levels were analyzed by means of incubation and analyzed by the method Kjedahl and biomass were analyzed with a spectrophotometer and the results were tested by Anova. The results showed that the addition pollard containing probiotics are not significantly different (P> 5%) of the crude protein pellet T0 (15.32%), T1 (16.21%), T2 (16.28%) and T3 (16.42%). Addition pollard containing probiotics significantly with the level of significance of 5% (P <5%) of the microbial biomass content and pure protein in the pellet. Pure protein content in each treatment were T0 (10.23%), T1 (12.40%), T2 (13.48%) and T3 (13.94%). Microbial biomass levels respectively T0 (1.890), T1 (2.040), T2 (2.068) and T3 (2.217). The conclusions of this research is the addition pollard containing probiotics could enhance microbial biomass, causing levels of crude protein and purified protein in the pellet increases. The level of crude protein, purified protein and the best microbial biomass in the treatment T3 was 16.42% respectively; 13.94% and 2.217.Keywords: pollard containing probiotics; pellets; crude protein; purified protein; microbial biomass.
KOMPONEN PROKSIMAT PADA KOMBINASI JERAMI PADI DAN JERAMI JAGUNG YANG DIFERMENTASI DENGAN BERBAGAI ARAS ISI RUMEN KERBAU Irawan, Pandu; Sutrisno, Cornelius Imam; Utama, Cahya Setya
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

The purpose of research that examines the influence of fermentation with cedar buffalo rumen contents differently to proximate component quality on rice straw, corn straw and rice straw-corn. The research was conducted in May and June 2012 in the Laboratory of Animal Feed Technology and Feed Science Laboratory, Department of Nutrition and Food Animals, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Semarang. The material used in this study is the buffalo rumen contents, rice straw and corn straw. Research tools include: chopper, trays, plastic, scales, knives, pH meter, thermometer, label paper, tissue and apparatus for proximate analysis. Research using completely randomized design (CRD) 4x3 factorial with 3 replications. Factors that influence is the addition of cedar buffalo rumen contents and straw combination. Factors adding buffalo rumen contents, there are 4 levels of 0% (R0), 5% (R5), 10% (R10), 15% (R15) and R0 as the control is 0% waste fermentation. Another factor is a combination of rice straw and corn are 100% rice straw: 0% corn straw (P), 50% rice straw: 50% corn straw (PJ), 0% rice straw: 100% corn straw (J). Parameters measured were proximate component changes the dry matter, ash, crude protein, crude fiber, crude fat and extract materials without nitrogen. The data were statistically processed by analysis of the range and if there is a significant effect of treatment was continued multiple regions Duncan test at 5% level. Based on the results of the study showed an increase in dry matter, ash, crude protein and crude fat along with increasing cedar buffalo rumen contents. Levels best proximate components obtained at PJR10 straw.Keywords: Proximate, rumen, fermentation, straw.ABSTRACT Tujuan penelitian yaitu mengkaji pengaruh fermentasi dengan aras isi rumen kerbau yang berbeda terhadap kualitas komponen proksimat pada jerami padi, jerami jagung dan jerami padi-jagung. Penelitian dilaksanakan pada bulan Mei sampai Juni 2012 di Laboratorium Teknologi Makanan Ternak dan Laboratorium Ilmu Makanan Ternak, Jurusan Nutrisi dan Makanan Ternak, Fakultas Peternakan dan Pertanian Universitas Diponegoro, Semarang. Materi yang digunakan dalam penelitian adalah isi rumen kerbau, jerami padi dan jerami jagung. Peralatan penelitian meliputi : chopper, nampan, plastik, timbangan, pisau, pH meter, termometer, kertas label, tissue dan peralatan untuk analisis proksimat. Penelitian menggunakan rancangan acak lengkap (RAL) faktorial 4x3 dengan 3 kali ulangan. Faktor yang mempengaruhi adalah aras penambahan isi rumen kerbau dan kombinasi jerami. Faktor penambahan isi rumen kerbau terdapat 4 level yaitu 0% (R0), 5% (R5), 10% (R10), 15% (R15) dan R0 sebagai kontrol adalah limbah fermentasi 0%. Faktor lainnya adalah kombinasi jerami padi dan jagung yaitu 100% jerami padi : 0% jerami jagung (P), 50% jerami padi : 50% jerami jagung (PJ), 0% jerami padi : 100% jerami jagung (J). Parameter yang diamati adalah perubahan komponen proksimat yaitu bahan kering, abu, protein kasar, serat kasar, lemak kasar, dan bahan ekstrak tanpa nitrogen (BETN). Data diolah secara statistik dengan analisis ragam dan jika terdapat pengaruh perlakuan yang nyata dilanjutkan uji wilayah ganda Duncan pada taraf 5%. Berdasarkan dari hasil penelitian menunjukkan peningkatan bahan kering (BK), abu, protein kasar (PK) dan lemak kasar (LK) seiring dengan bertambahnya aras isi rumen kerbau. Kadar komponen proksimat terbaik diperoleh pada jerami PJR10.Kata Kunci : proksimat, rumen, fermentasi, jerami.
PENGGUNAAN EKSTRAK LIMBAH SAYUR DALAM KOMBINASI CAIRAN RUMEN SEBAGAI STARTER BERDASARKAN TOTAL JAMUR SERTA KEBERADAAN KAPANG DAN KHAMIR (Use of Waste Vegetable Extracts in Combination Rumen Fluid as a Starter on Total Fungi with Existence Molds and Yeasts Payitno, Suryohadi; Widiyanto, Widiyanto; Utama, Cahya Setya
Animal Agriculture Journal Vol 3, No 4 (2014): Volume 3, Nomor 4, Tahun 2014
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Tujuan  penelitian mengetahui total jamur serta keberadaan  kapang dan khamir pada starter Ekstrak  Limbah  Sayur Fermentasi (ELSF) dengan penambahan  cairan  rumen. Materi penelitian adalah pollard yang digunakan sebagai substrat untuk  pertumbuhan  kapang dan  khamir. Rancangan  percobaan yang digunakan adalah  Rancangan  Acak  Lengkap  (RAL) pola faktorial (4x2). Faktor A dengan  4 perlakuan yaitu  perbandingan  ELSF dan cairan  rumen (0:0, 10:20, 20:20, 20:10) dan faktor B adalah lama pemeraman (0 jam dan 48 jam), serta 4 ulangan dari setiap perlakuan. Parameter yang diamati adalah total jamur serta keberadaan kapang dan khamir. Hasil analisis ragam menunjukkan bahwa tidak  ada interaksi antara perlakuan  dan  lama pemeraman  terhadap  total jamur. Perlakuan perbandingan ELSF dan  cairan  rumen serta lama peram 48  jam menghasilkan total jamur lebih tinggi (P<0,05) dibanding kontrol dan lama peram 0 jam. Pemeraman 48 jam menunjukkan adanya kapang pada starter. Identifikasi kapang yang tumbuh pada starter adalah Aspergillus sp. Pemeraman 0  jam menunjukkan  adanya khamir pada starter dikarenakan pada ELSF terdapat khamir Saccharomyces sp yang dapat dimanfaatkan  dalam proses fermentasi. Simpulan penelitian adalah perlakuan perbandingan ELSF dan cairan rumen serta pemeraman 48 jam meningkatkan total jamur pada starter. Kapang Aspergillus sp dan  khamir Saccharomyces cerevisiae tumbuh  pada starter yang tersusun  dari kombinasi ekstrak  limbah  sayur fermentasi dengan  cairan rumen  yang diinokulasikan pada substrat pollard.Kata kunci : ELSF; cairan rumen; total jamur; kapang; khamir ABSTRACT This study was aimed  to measure total fungi as well as the presence of mold and yeast in the starter ELSF with the addition of rumen fluid. The research material is pollard used as a substrate for the growth  of molds and yeasts. The experimental design used was a completely randomized  design (CRD) factorial design (4x2). Factor A with 4 treatments, comparison ELSF and rumen fluid (0: 0, 10:20, 20:20, 20:10) and factor B was a long ripening (0 h and 48 h), and 4 replications of each treatment. Parameters measured was total fungi as well as the presence of mold  and  yeast. Treatment comparison ELSF and rumen  fluid produces mushrooms and long ripened total of 48 hours resulted in a total of fungi was higher (P <0.05) than the control. Ripening 48 hours showed the presence of mold on the starter. Identification of mold that grows on the starter is Aspergillus sp. Ripening 0 hours showed the yeast in the starter because the yeast Saccharomyces sp ELSF there that can be used in the fermentation process. The conclusions of this research is the treatment comparison ELSF and rumen fluid as well as long ripening increases the total mushroom starter. Aspergillus sp and the yeast Saccharomyces cerevisiae grown on  a starter that is composed of a combination  of extracts of vegetable waste fermentation inoculated with rumen fluid on the substrate pollardKeywords: ELSF; rumen fluid; total fungi; molds; yeast
KEBERADAAN BAKTERI Escherichia coli DAN Salmonella sp PADA LIMBAH PABRIK PAKAN UNGGAS (PAKAN CECERAN) YANG DIFERMENTASI DENGAN STARTER FUNGSIONAL (The Escherichia coli and Salmonella sp in Wastes Poultry Feeds (Scattered Feed) that was Fermented with Fun Hakim, Luqman; Utama, Cahya Setya; Sumarsih, Sri
Animal Agriculture Journal Vol 3, No 3 (2014): Volume 3, Nomor 3, Tahun 2014
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAKTujuan penelitian yaitu mengkaji keberadaan bakteri Escherichia coli dan Salmonella sp pada limbah pabrik pakan unggas (pakan ceceran) yang difermentasi dengan starter fumgsional (yang terdiri dari ekstrak limbah sayur fermentasi, cairan rumen, pollard dan akuades disebut juga ‘starfungs’). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan yang diamati adalah T0 : pakan ceceran + 0% ‘starfungs’, T1 : : pakan ceceran + 1% ‘starfungs’, T2 : : pakan ceceran + 2% ‘starfungs’, T3 : : pakan ceceran + 3% ‘starfungs’. Parameter yang diamati adalah keberadaan bakteri Escherichia coli dan Salmonella sp pada limbah pabrik pakan (pakan ceceran). Hasil penelitian menunjukkan penambahan ‘starfungs’ mulai level 1% (T1) mampu menekan keberadaan Escherichia coli. Penambahan ‘starfungs’ tidak berpengaruh terhadap keberadaan Salmonella sp. Simpulan penelitian adalah ‘starfungs’ mampu mempengaruhi keberadaan Escherichia coli, akan tetapi tidak dapat mempengaruhi keberadaan Salmonella sp.Kata kunci: limbah pabrik pakan unggas (pakan ceceran); ‘starfungs’; Escherichia coli; Salmonella sp  ABSTRACT The research was aimed to examine the Escherichia coli and Salmonella sp in wastes poultry feeds (scattered feed) that was fermented with fungsional starter (that contain extarct of fermented vegetable waste, rumen fluid, pollard and aquades also called starfungs’).  A completely randomined design was applied with 4 treatment and 4 replications. The treatments measured were T0 : scattered feed + 0% ‘starfungs’, T1 : scattered feed + 1% ‘starfungs’, T2 : scattered feed + 2% ‘starfungs’, T3 : scattered feed + 3% ‘starfungs’. The parameters measured were presence Escherichia coli and Salmonella sp in wastes poultry feeds (scattered feed) that was fermented with ‘starfungs’. Analysis of variance and Duncan multiple range test (DMRT) were used to analyze data. The results of research showed that the ‘starfungs’ began to level 1% (T1) to suppress the Escherichia coli. Additional ‘starfungs’ did not have a significant effect to suppress the Salmonella sp. This could be concluded that ‘starfungs’ could suppress the Escherichia coli started from level 1% (T1), however, it could not suppress the Salmonella sp.Keyword: wastes poultry feeds (scattered feed); ‘starfungs’; Escherichia coli; Salmonella sp
MICROBIOLOGY STUDY OF FERMENTED WHEAT POLLARDS WITH THE ADDITION OF VITAMINS AND MINERALS utama, cahya setya
Jurnal Peternakan Nusantara Vol. 6 No. 1 (2020)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.784 KB) | DOI: 10.30997/jpnu.v6i1.2177

Abstract

The study aims to examine the improvement in the quality of fermented wheat pollard added with vitamins and minerals seen from total bacteria, gram positive and negative. The research material consisted of wheat pollard, fermented cabbage waste, aquades, salt, molasses, vitamins minerals there are CoSO4 , KAI(SO4)2, Na2SeO3, H3BO3, Na2MaO4 , vitamin C, vitamin E, vitamin B Kompleks, CO(NH2)2, NaCl, MgSO4, MnSO4, ZnSO4, CaCl2, FeSO4, CuSO4, MSG. The research method was started by smoothing cabbage waste by adding 8% salt and 6.7% molasses by the weight of cabbage, then fermented for 6 days. Fermented cabbage waste is then mixed with wheat pollard which has been previously heated at 121 ° C for 15 minutes and mixed with vitamins and minerals and then fermented for 4 days. Research design uses a Completely Randomized Design (CRD) of directional patterns with 5 treatments and 3 replications. The treatment given is the difference in the addition of vitamins and minerals by 0% (T0), 2,5% (T1), 5% (T2) and 7,5% (T3). The results showed that total bacteria was significantly different (P< 0.05) in all treatments, gram positive bacteria were not significantly different (P> 0.05) in all treatments and gram negative bacteria were not significantly different (P> 0.05) in all treatments. The conclusion of the study was that the addition of vitamins and minerals to fermented wheat pollard reduced total bacteria, gram-positive and gram-negative bacteria from the microbial population
NILAI KECERNAAN BAHAN KERING DAN BAHAN ORGANIK IN VITRO LITTER FERMENTASI PADA LAMA PERAM YANG BERBEDA Christiyanto, Marry; Tampoebolon, Baginda Iskandar Moeda; Utama, Cahya Setya; Nugroho, Oktavian Setyo
Jurnal Peternakan Nusantara Vol. 7 No. 2 (2021)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v7i2.4224

Abstract

Penelitian bertujuan mengkaji pengaruh lama peram terhadap nilai kecernaan bahan kering (KcBK) dan kecernaan bahan organik (KcBO) litter broiler fermentasi sebagai pakan ruminansia. Sampel litter yang digunakan berasal dari 16 kandang yang kemudian difermentasi dan dilakukan uji kecernaan secara in vitro. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakukan dan 4 ulangan. Perlakuan yang diterapkan meliputi T0: litter fermentasi lama peram 0 minggu, T1: litter fermentasi lama peram 3 minggu, T2: litter fermentasi lama peram 6 minggu, dan T3: litter fermentasi lama peram 9 minggu. Parameter yang diukur dalam penelitian adalah nilai KcBK dan nilai KcBO. Data di analisis ragam dengan taraf signifikasi 5%, dan dilanjutkan dengan uji Duncan. Hasil penelitian diketahui bahwa lama peram litter ayam broiler fermentasi berpengaruh terhadap nilai kecernaan bahan kering (KcBK), namun tidak berpengaruh terhadap nilai kecernaan bahan organik (KcBO). Perlakuan yang direkomendasikan adalah lama pemeraman litter ayam broiler fermentasi selama 6 minggu, karena memberikan nilai KcBK yang paling optimal. Kata kunci : litter, in vitro, lama peram, KcBK, KcBO.
IPTEKS BAGI KTT SAPI POTONG DESA LAU KECAMATAN DAWE KABUPATEN KUDUS YANG MENGHADAPI PERMASALAHAN PENYEDIAAN PAKAN BERKUALITAS C. I. Sutrisno; B. Sulistiyanto; S. Sumarsih; Cahya Setya Utama
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 12 No 1 (2014): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v12i1.338

Abstract

Targets and outcomes of activities: members of KTT can know and be able to do beef feed management, at least 75% members to provide quality beef cattle feed through the implementation of technology Complete Silage. Evaluation showed that after activity and improved feed management: farmers have standardized requirements for beef cattle feed, farmers were able to formulate quality feed for cattle, ranchers understand feed technology (capable of making complete silage). The impact of these changes are: an increase in body weight gain and finally increased revenue. Conclusion activities can improve the knowledge, insight and skills of farmers in terms of food technology, management and production of beef cattle feed.
PENAMBAHAN BERBAGAI ARAS ”STARTER FUNGSIONAL” DALAM FERMENTASI LIMBAH PABRIK PAKAN TERHADAP NILAI POTENSIAL HIDROGEN (pH) DAN TOTAL BAKTERI ASAM LAKTAT (BAL) E.D.K. Marhaen; Cahya Setya Utama; B.I.M. Tampoebolon
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 12 No 2 (2014): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v12i2.341

Abstract

The experiment was aimed to examine the levels that can produce the best starter lactic acid bacteria (LAB)by a potential value of hydrogen ( pH ) acid. The materials were cabbage, mustard, molasses, salt, pollard, functional starter, distilled water, feed mill waste, plastic, electric scales, grand moisture tester, oven, thermometer, drying cabinets, pH meter, measuring cup, beaker glass and trays. The experiment used a completely randomized design (CRD) is 4 treatments with 4 replications.The experiment were used 0, 1, 2 and 3 % starter levels. The parameters werethe potential value of Hydrogen (pH) and total lactic acid bacteria (LAB). The result was showed thatthere was pH decrease of the fermented feed by using functional starter although not significant. The pH decrease caused by lactic acid of production microorganisms, including lactic acid bacteria and Saccharomyces cereviceae in extract vegetable waste fermentation (ELSF) and gram positive bacteria. Based on laboratory analysis did not find any lactic acid bacteria but found a Saccharomyces cereviceae and gram positive bacteriawhich produceed the lactic acid. This was due to the drying process is too long with the high temperatures resulting in BAL could not live, while Saccharomycescereviceae alive because it was more tolerant to high temperatures.
IPTEKS BAGI MASYARAKAT KELOMPOK TANI TERNAK KERBAU Cahya Setya Utama; B. Sulistiyanto; Sri Sumarsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 12 No 2 (2014): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v12i2.354

Abstract

The objective of this program was to increase skills and improve maintenance management and animal feed’s buffalo processing. In general, the activities of science and technology in the community of buffaloes in farmer groups successful and able to motivate and invigorate the spirit to grow and progress through the efforts of buffaloes. Indicators of program success was shown by the ability of farmer groups in the mastery of theory, techniques, skills and management of complete feed production, fermentation feed, compost and liquid fertilizer and maintenance management buffaloes. Participants were expected ready to be a candidate new entrepreneurs and be able to make a simple business planning. The participants seen work well in the mastery of theory and practice with the composition of 25% and 75%.
PERUBAHAN KADAR RAFINOSA, GLUKOSA, MANOSA, ARABINOSA DAN SUKROSA WHEAT POLLARD AKIBAT LAMA STEAM DAN PENAMBAHAN AIR YANG BERBEDA Bambang Sulistiyanto; Sri Kismiati; Cahya Setya Utama
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 15 No 2 (2017): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v15i2.412

Abstract

Wheat pollard is a waste of the wheat industry and many contain non starch polisacharida (NSP) that interfere with the chicken digestive tract. NSP in wheat pollard can be removed by heating, so it can be used by microbes in the digestive tract of poultry. Utilization of NSP by microbes will result in short chain fatty acids (SCFA), namely acetic acid, propionate and butyrate which have a positive effect on the digestive tract of poultry. The purpose of this study is to examine changes in levels of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard into a source of functional feed for poultry. The benefit of research is to know the technique / manufacture of functional feed material from wheat pollard. The material used in the research is wheat pollard and aquades by using autoclave tool. The design used was a complete randomized design of 2x3 factorial pattern with 3 replications. The first factor is the duration of steam 30 and 60 minutes while the second factor is the addition of water (0, 30 and 60%). The results showed that the addition of water and the duration of different steam strongly influenced (p <0.001) and had interactions on rafinose, mannose, arabinose, sucrose and glucose parameters. The mean of water addition factor increased rafinose level from 1.11+0.03% to 29+0.02% while steam duration decreased raffinose content from 1.99+0.01% to 1.90+0.04%. Glucose levels increased in water addition factor and steam duration from 0.25+0.01% to 1.06+0.12% and 0.54+0.03% to 0.63+0.07%. The mean of water addition factor decreased the mannose level from 0.19+0.01% to 0.06+0.02% and the steam duration increased the manosa level from 0.09+0.01% to 0.15+0.01%. Levels of arabinose increased in water addition factor and steam duration from 0.30+0.03% to 0.98+0.01% and 0.54+0.02% to 0.70+0.04%. The average water addition decreased the sucrose content from 1.80+0.09% to 1.55+0.04% and the steam duration increased the sucrose content from 1.48+0.04% to 1.72+0.03%. The research conclusions that the steam treatment and the addition of water greatly affect the changes of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard and potentially as functional feed. Recommendations that can be given by researchers is the source of feed ingredients that have high starch content should be processed before it is given to poultry so it has a functional value and improve the digestibility of the feed material.
Co-Authors A.A. Ketut Agung Cahyawan W Ahmad Raiz Fauzi Akbar, Ikhsan I. Aretama, Lucky Barga Ari Bawono Putranto Arinda Kusuma Dewi Arsyaningrum, Aurellia Putri Budi B. Sulistiyanto B. Sulistiyanto B.I.M. Tampoebolon B.I.M. Tampoebolon Baginda Iskandar Moeda Tampoebolon Bambang Bambang Bambang Sulistiyanto Bambang Waluyo Hadi Eko Prasetiyono Barus, Oktavianus Bhakti Etza Setiani C. I. Sutrisno Chusnul Hanim Cornelius Imam Sutrisno E.D.K. Marhaen Edi Prayitno Eko Pangestu Fahmi, Aulia Imroatul Fathiyatul Ilmi Munarifdah Haidar, Muhammad Fikri Kamila, Syabina Marhaen, E.D.K. Marikati Nababan Marry Christianto Marry Christiyanto Marry Christiyanto Muhammad Fikri Haidar Muhammad Nurdianto Nugroho, Oktavian Setyo Oktavianus Barus Pandu Irawan Payitno, Suryohadi Pradieva, Christenta Tirta Retno Iswarin Pujaningsih Rizki, Femas Arianda S. Sumarsih S. Sumarsih Salsabila, Safira Septiandika Saputra, Aditya Lutfian Sari, Betty Mega Kartika Saroh, Siti Yuni Satriyo Adhy Sri Kismiati Sri Kismiati, Sri Sri Mukodiningsih Sri Sumarsih Sri Sumarsih Sunarno Sunarno Surono Surono Tri Setyo Widodo Ulfah, Mariana Rusida Wicaksono, M. I. Wicaksono, Muhammad Tsaqif Wicaksono, T. A. Widiyanto Widiyanto Widyatna, Nicolaus Evan Wihandoyo, Wihandoyo Zuprizal (Zuprizal)